5 skinless, boneless chicken breast halves
1 onion, diced
1 green bell pepper, diced
3 stalks celery, chopped
1 black pepper, sliced in half
4 cloves garlic, minced
2 tablespoons vegetable oil
1 cup sliced mushrooms
2 teaspoons chicken bouillon granules
4 teaspoons beef broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons fresh lemon juice (optional)
Cook chicken pieces; drain.
Drain chicken in large stockpot, leaving about 1/3 cup liquid in pan. Stir in onion, bell pepper, celery, onion, pepper, garlic, oil and mushrooms.
Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Stir in chicken broth mixture, green beans, mushroom caps, chicken bouillon granules, beef broth and basil. Gradually stir all together.
Add lemon juice and butter just before stirring chicken into sauce. Add lemon, then pour over chicken. Stir and continue to heat.